Linguine from Afeltra are made with the best durum wheat semolina that is mixed with water from Gragnano. Afeltra uses only traditional bronze extruding machines which give the artisanal pasta a rough texture with many pores. These pores absorb the pasta sauce much better when finishing the dish. Afeltra Linguine are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture.
Linguine pasta takes the name from lingue, meaning tongues in Italian. This pasta has a long tongue-shaped similar to a Spaghetto but wider. This shape is used throughout Italy and pairs well with pesto genovese and shellfish sauces.